✦ LIBER ✦
Effect of cooling rate upon processing characteristics of pork meat of different glycolysis type during post mortem ageing
✍ Scribed by Vada, Maria
- Book ID
- 122777021
- Publisher
- Elsevier Science
- Year
- 1977
- Tongue
- English
- Weight
- 333 KB
- Volume
- 1
- Category
- Article
- ISSN
- 0309-1740
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